Eggless Salad

Egg salad is one of those sandwich classics, great to bring to school or work. Unfortunately, the real egg salad uses eggs and it’s notorious for giving folks food poisoning. Reason 867,432 why it’s awesome to be vegan!
 
I had tried previous versions of a vegan egg salad that used turmeric to yellow the tofu which made the taste seem a little off. Once I discovered The Vegg, however, I figured it would be a great substitute, and I was right!
 
The Vegg
The Vegg is a product that came out this year that is just like an egg yolk. It’s great in tofu scrambles, french toast, hollandaise sauce. I love it and think it has a lot of possibility as more and more recipes come out using it. Wired Magazine recently reviewed The Vegg and posted a great article and video about it.
 
Ingredients
Here’s my recipe for eggless egg salad using The Vegg. You can buy The Vegg at Vegan Bodega if you’re at an event with them in NYC, or more conveniently, online at Vegan Essentials.
 
The other key to this recipe is black salt, or kala namak. The Vegg contains black salt but I add more to give it a true eggy flavor. It’s available online or in Indian markets.
 
Eggless Salad
This makes enough to last and use for sandwiches throughout your busy week. I’ve kept it in my fridge for a few weeks and it keeps really well. Enjoy!
 
Eggless Salad Sandwich
 


 
 



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